The reputation of the game is not due to mental errors, and the game has been used to describe a variety of tastes that many people find unpleasant. There are many reasons to be considered a source of these flavors, and at least in some cases everyone may be involved: a rich red meat/blood taste can be found in the game, but there is no good bleeding; some male wild animals have Musk glands, when they contaminate the flesh, you can eat musky flavour; sometimes the game may hang too long and the temperature is too high, which will lead to bacterial activity; the animal's diet will affect the taste of the meat; when the animal is chased Chemicals such as adrenaline and lactic acid accumulate in the meat and affect its taste. Finally, some animals contain some particularly irritating organic compounds, such as organic compounds found in goat meat. Regardless of these factors, sometimes because of them, people who like a confident taste will like the taste of the game.
However, the game bird can be a bridge between the plain homogeneity of the farm meat and the confident taste of the wild game on the hoof. When prepared, they can be a welcome change in everyday food, and chefs often use them to celebrate special occasions. Wild game birds not only rely on leaner meat for a healthy diet, but they are also a more ethical choice than animal-bred meat because they can live a natural life. Here are some of the best and most popular game birds:
1. 鹌鹑 - These birds' eggs are better known than their flesh, which is a shame because their flesh has been pleasing for centuries. In the best case, cockroaches can be fleshy, juicy, soft, with a pleasant but subtle game. Their small size means they need to cook quickly, about ten minutes, to keep their juice. You also need to make sure that every diner has enough food - if used as an appetizer, about two meals per meal, if used as a main course, you need three meals. Due to its mild lather, it can withstand more aggressive spices than chicken and it tastes better than other meats. Red wine marinade is very tasty and very luxurious, with foie gras.
2. Ruffed Grouse - These are bigger and actually look more like small pheasants, which are more confident and lighter. If you hang for a few days, they can improve tenderness and cooking time should be less than chicken. Many game lovers think that grouse is the most delicious game bird, they can replace the chicken in any recipe for a delicious upgrade. The most recommended cooking method is to fry or wrap it in bacon and then bake or bake in the oven.
3. Chukar Partridge - Also known as the Red-legged Stork, these birds were introduced to the United States from Asia. They are large enough. Although they are popular among gourmets, there are many things to offer. These obese birds weigh a pound and a half, about the size of a Cornish hen's clothes, similar in taste and texture to the cockroaches, and whose flavor is described as nuts and mild. They do a good job in any recipe that requires cockroaches, although their larger size means you have to adjust the cooking time and amount.
4. Ashes - Others are known as Hungarian crickets, or the Huns. These birds have always been delicious, and their unique flavor, slightly swimming black meat has been cherished by Roman Catholics to this day. Weigh from half a pound to one pound, usually prepared and baked in the oven. Nuts, autumn fruits and mushrooms all have long-lasting flavor characteristics associated with such birds, and they can be used as fillings or sauces.
Pheasant - the most common wild bird associated with the royal family, the male's large size and colorful feathers make it a hunting trophy. Picnics are the same on the table as they are when hunting. Their larger size makes them a good center for celebrations, and when the birds kept on the farm stay for a short time, even for those who don't like the game, the taste is mild enough. Those who prefer a stronger taste can choose wild birds that last up to a week, so that birds will taste more. Chefs using pheasants should pay special attention to the difference in taste between wild and culture and between minimum and aging, as the seasoning should be strong enough to enhance the bird's taste without drowning it.
In general, the cooking methods of game birds should take into account that they are thinner than farm-raised chickens, and they dry quickly. Therefore, adding or adding fat in the form of butter to the filling or using bacon to make the belt Come to miracles. It is also a good idea to wrap in batter or bread and then to bake or fry, as the coating prevents the meat from drying out.
The wine mix of these poultry usually involves more confident white wine or light red, but marinade, seasonings and sauces all have an effect on the relative weight of the desired wine - Barolo or Cabernet Sauvignon in the sauce will allow Paired with tannins, and oriental spices will work well with good Syrah spices. For those who want to stay casual, a good beer will be great. Happy to eat!
Orignal From: Five of the most delicious wild birds
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